Cheesy Corn and Grits

Sharon123's Note:

This is a traditional Southern favorite, with creamed corn added for extra creaminess. It's hearty enough to be a meatless main dish!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 ½ cups water
• 1 teaspoon instant vegetable bouillon granules (or chicken granules)
• ½ cup quick-cooking grits
• ¼ cup finely chopped green onions or ¼ cup chives
• ½ cup shredded cheddar cheese (2 ounces)
• 2 eggs , slightly beaten
• ½ cup milk
• 1 (8 ounce) can cream-style corn
• ¼ cup shredded cheddar cheese (1 ounce)

Directions:

1. In a medium saucepan bring water and vegetable (or chicken) granules to boiling.
2. Gradually stir in grits.
3. Remove from heat.
4. Cover and let stand 5 minutes.
5. Stir in onion and the 1/2 cup cheese.
6. Stir in eggs, milk, and corn.
7. Transfer to a lightly greased 1-quart casserole.
8. Bake, uncovered, in a 350 degree oven for 45 to 50 minutes or until set in center.
9. Sprinkle with the remaining cheese.
10. Let stand 1 to 2 minutes before serving to melt cheese.
11. Makes 4 servings.

Reviews

[NewEnglandCook]

Very good casserole and easy to prepare.
Recipe did not make a lot, so should double for 4 or more.
I added some heat- cayenne pepper.

Thanks for sharing.

[loof]

This is a great side dish casserole! I don't care for onions so subbed green chilis, otherwise made as specified. I had to cook mine about 15 minutes longer than directed to get the middle cooked through. The corn was a nice touch, making this a creamy and filling casserole. Served with ham and a green salad - thanks for posting the recipe!

[Chef #730763]

Yum Yum!! We loved these grits. True southern fare at its best! Thanks!